2009 Fiscal Year Final Research Report
Effect of microwave on patho genicity of Escherichia coli O157
| Project/Area Number |
19300252
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | The University of Tokushima |
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Principal Investigator |
YOKOIGAWA Kumio The University of Tokushima, 大学院・ソシオ・アーツ・アンド・サイエンス研究部, 教授 (60230637)
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| Project Period (FY) |
2007 – 2009
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| Keywords | 大腸菌O157 / マイクロ波 |
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| Research Abstract |
The author examined the effect of microwave irradiation on Escherichia coli O157. When the cell was heated with microwave oven, the survival and acid resistance were decreased. The verocytotoxin (VT) produced by the cells cultured for 24h after the microwave-treatment was less than that produced by untreated cells. Microwave also reduced the pathogenicity of the cells in foods. Microwave irradiation to the pathogen at 37℃ with a microwave irradiator also reduced the pathogenicity. The transcription of VT gene was delayed by microwave irradiation. The VT gene expression was regulated by the quorum sensing system, and microwave irradiation was found to activate SdiA in the system. Microwave is useful for preventing food poisoning by E.coli O157.
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Research Products
(22 results)
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[Journal Article] A novel cytotoxic protein, Karatoxin, from the dorsal spines of the redfin velvetfish, Hypodytes rubripinnis.
Author(s)
Kuniko Nagasaka, Hideyuki Nakagawa, Fumihiko Satoh, Takefumi Hosotani, Kumio Yokoigawa, Hitomi Sakai, Haruhiko Sakuraba, Toshihisa Ohshima, Mitsuko Shinohara, Kiyoshi Ohura
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Journal Title
Toxin Reviews Vol.28,No.4
Pages: 260-265
Peer Reviewed
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